Summer Parmesan Fish Recipe

Saturday, May 31, 2014




Here is a mild white fish (you can use whatever you like) with an Italian style salsa topping, baked to perfection.

 You can actually use any kind of chicken breast, steak, or for the total vegetarian try using zucchini sliced lengthwise for your base leaving the skin on.

When you bake this with all the herbs and spices it becomes a perfect summer dinner, adding some detox water, a light salad and your off to that summer weight off body!


Here's all you do:

4 or more pieces Boneless white fish such as halibut, haddock, tilapia or use boneless chicken breast, ( for vegetarian use cut lenghtwise zucchini or eggplant sliced in half)

2 zucchini slices in wedges

grape or cherry tomatoes

grating Parmesan or Romano cheese

shredded low fat mozzarella

bread crumbs Italian flavored

olive oil

1/4 cup vegetable broth, chicken broth or white wine

1 green, orange or yellow bell pepper chopped in small pieces

2 cloves minced garlic

2 plum tomatoes pureed in the food processor

salt, pepper, garlic powder, dried oregano and a hand full of freshly chopped basil to taste


In a deep baking pan large enough to put all the pieces your using, spray it heavy with cooking oil.

In a small bowl add 1/2 cup bread crumbs, minced garlic, 3 tablespoons olive oil, 2 tablespoons grating cheese mix this all together. Spread on each piece of fish this is for 4 pieces.


Pour the broth around the bottom edges of the fish not touching the bread crumbs.


Top the bread crumb mixture with sliced grape tomatoes, bell peppers and zucchini. Sprinkle lightly with salt, pepper, garlic powder, oregano. Bake around 25 minutes at 400 degree hot oven.


Take out of the oven and top with some pureed fresh plum tomatoes, sprinkle with shredded mozzarella and more grating cheese and some fresh basil.


+claudia lamascolo Author

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